Recipe

Janets Pot Pie Recipe

	Jlv1023 / All my dishes 1 year, 3 months ago Made this up when I had left over turkey and boy it was a hit!! Froze some and served up just as good Prep:15m Cook:30m Servings:12	Jlv1023
	poultry pot pie for leftovers

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Ingredients

4 cup of cubed chicken or turkey

6 small cubed potatoe (use small potatoe or Yukon or Red)

1 chopped onion

1 can drained mushrooms

8 oz bag of frozen mixed vegetables (thawed & drained)

1 can cream of mushroom soup

1 can cream of potatoe soup

2 cups sour cream

1 can of soup of milk (more if too thick-remember you do not want this too thin)

Seasoning #1 - salt, pepper, paprika, parsley, dried shallots, & garlic powder

Seasoning#2 - salt, pepper, paprika, parsley, 1 tsp sage and 2 tbsp cheese

1 pkg refrigerated pastry crust

1 pkg refrigerated bread sticks

2 tbsp butter

2 tsp olive oil

Directions

Heat butter & olive oil in skillet, add cubed potatoes, chopped onion. Saute till tender (but not too soft).

Add seasonings #1: salt, pepper, paprika, parsley, dried shallots (if not available use fresh), garlic powder(all to taste)

In large mixing bowl, add 2 soups (not diluted) and add sour cream and milk, mix well (if too thick add a little milk at a time, but you do not want it to be watery, you want it a little thick, as it will thin out as it cooks)

Add vegetables and potatoe/onion mixture. Mix and seasoning #2 with salt, pepper, parika, sage and parmesan cheese.

In a 9 x 13 pan, butter bottom & sides

Roll out pastry crust, using both circles of crust and place on bottom of pan and up sides.

Bake in oven for about 10 minutes and then add meat/vegetable soup mixture and spread evenly over crust.

Dab with some butter around the mixture (not too much)

Roll out breadsticks and place over the top of the mixture.

Bake 30 minutes in 350 oven.

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